Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup cooked rice
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- 1/2 cup mole sauce
- 2 tbsp vegetable oil
Special equipment needed:
- Large mixing bowl
- Large skillet
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, cooked rice, breadcrumbs, egg, chopped onion, minced garlic, ground cumin, dried oregano, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
4. Pour chicken broth into the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through.
5. While the meatballs are cooking, prepare the mole sauce. In a blender or food processor, blend 1/2 cup mole sauce with 1/2 cup chicken broth until smooth.
6. Once the meatballs are cooked, pour the mole sauce over them in the skillet. Stir gently to coat the meatballs with the sauce.
7. Simmer for an additional 5-10 minutes, or until the sauce has thickened and the meatballs are fully coated.
8. Serve hot, garnished with chopped cilantro and a sprinkle of queso fresco.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning the meatballs
Low heat for simmering the meatballs in broth and mole sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 14g
Protein: 20g
Sodium: 950mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cooked rice can be substituted with cooked quinoa or bulgur.
- Mole sauce can be substituted with enchilada sauce or tomato sauce with added spices.
Variations:
- Add diced potatoes or carrots to the skillet with the meatballs for a heartier dish.
- Use different types of ground meat, such as pork or lamb, for a different flavor.
- Add diced jalapeños or green chilies for a spicier dish.
Tips and tricks:
- Wet your hands with water before shaping the meatballs to prevent the mixture from sticking to your hands.
- Use a spoon to scoop the mixture and shape it into meatballs for a more uniform size.
- If the mole sauce is too thick, add more chicken broth until desired consistency is reached.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Mexican Albóndigas with Mole Sauce in a shallow bowl, garnished with chopped cilantro and a sprinkle of queso fresco.
Garnishes:
Chopped cilantro and queso fresco.
Pairings:
Serve with Mexican rice and refried beans for a complete meal.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture to help bind it together.
- If the mole sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure the meatballs are cooked to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Albóndigas are a traditional Mexican meatball dish that is usually served in a tomato-based sauce. Mole sauce is a complex sauce made with a variety of ingredients, including chili peppers, chocolate, and spices.
Flavor profiles:
The meatballs are savory and slightly spicy, while the mole sauce is rich and slightly sweet with a hint of chocolate.
Serving suggestions:
Serve the Mexican Albóndigas with Mole Sauce as a main dish for dinner or as a hearty appetizer for a party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican